This is a great dessert to bake with the kids on a warm summer day. If you have the time you can make homemade ice cream to go along with the cobbler. Kids love to crank an old time ice cream maker. Ingredients: Crust: 1 1/4 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons butter 8 tablespoons half & half cream 4 tablespoons cane syrup Filling: 3 1/2 cups fresh or frozen blueberries 3/4 cup sugar 2 tablespoons cornstarch 1/2 teaspoon cinnamon 1 tablespoon orange zest 2 tablespoons orange juice 8-10 cups vanilla ice cream Directions: Crust: 1. Preheat oven to 375 degrees. 2. Combine flour, baking powder, salt and butter. Using a fork or your fingers, knead flour and butter mixture until it resembles corn meal. 3. Add half and half cream, cane syrup and continue to mix until a soft dough is formed. Place on floured board and roll into flat crust. Set aside. Filling: 1. Combine berries, sugar, cornstarch, cinnamon, orange zest and orange juice in a bowl and mix. 2. Place filling in buttered 8 x 10 casserole dish and spread dough over top. Press dough down around edges to seal filling. Pierce holes in the top of dough with a fork to release any steam from cobbler during baking process. 3. Bake for 30 minutes until dough is evenly browned. Cool for 5 minutes. Serve with vanilla ice cream and a sprinkle of cinnamon. Yields 8 - 10 servings. Recipe compliments of Chef Patrick Mould.